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"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

Sunday, March 06, 2016

I used extra jumbo shrimps which still had the shell. While prepping the veggies and cutting the shrimps lengthwise (make them more curly), I was boiling the shrimp shells in water to extract its flavor into a broth, which I added to the dish while still boiling.

Ingredients:

2-3 cloves garlic

1 lb shrimps, deveined and shelled then cut lengthwise

2 sayote, sliced for stir-fry

2 T patis (optional) or salt to taste

1 cup shrimp broth

1/8 cup or so of heavy cream (optional; I just like mine to be really savory. If you want this to be Paleo, eliminate the cream. If you are using raw heavy cream, this is Primal.)

various crushed herbs (optional; I used basil, oregano, thyme, parsley, and savory)

Instructions:

Sautee about 2-3 cloves of sliced garlic in hot coconut oil. When slightly browned, add shrimps and sayote. Stir-fry for about 2 mins or as soon as shrimps turn pink, add patis or salt, and the (still-boiling) shrimp broth and herbs. Adjust salt as necessary. Turn off heat and add cream.

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About Manang

Filipina wife to an American in rural Maine. Used to work as a doctor before immigrating to the US. Currently a RN dabbling in natural skin care products while maintaining other interests in cooking, baking, real food movement, slow food movement, gardening, wild foraging, self-reliance, sustainability, and homecanning.